Buffalo Chicken Salad Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (21)
- 10 oz skinless boneless chicken breast chunked
- 4 oz romaine lettuce
- 1 oz carrots julienned
- 1.5 oz red onion thinly sliced
- 4 oz cherry tomatoes halved
- 2 oz red bell pepper julienned
- 1 tbsp honey
- 1 tbsp sour cream
- 1 tbsp Japanese mayonnaise
- 2 1/2 tbsp homemade buffalo sauce
- 1/8 tsp salt
- 1 tsp garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper divided
- 1 tsp cayenne pepper
- 1/4 tsp paprika
- 1 tbsp olive oil
- 2 tbsp parsley chopped, divided
- 2 tbsp scallions chopped, divided
- 1 tsp lime juice
INSTRUCTIONS
Marinate the 10 oz chicken with 1/8 tsp salt, 1 tbsp honey, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp of ground black pepper, 1 tsp cayenne pepper, 1/4 tsp paprika, 1 tbsp of scallions, and 2 1/2 tbsp buffalo sauce. Let sit for 5 minutes.
Sear chicken over medium heat in a skillet with 1 tbsp olive oil.
Allow the chicken to cool down and, while waiting, make the dressing: Whisk together 1/4 tsp of ground black pepper, 1 tbsp mayonnaise, 1 tbsp sour cream, 1 tsp garlic, 1 tbsp of parsley, and 1 tsp lime juice.
Place a bed of 4 oz romaine lettuce on a large plate, then assemble the chicken, 1 oz carrots, 2 oz bell pepper, 1.5 oz red onion and 4 oz cherry tomatoes on top.
Drizzle the dressing, and sprinkle the remaining parsley and scallions. Toss everything together and enjoy.
